Homemade Graham Crackers

Photo by Paul

Homemade graham crackers are faster to make than we had imagined and so very delicious!  We adapted the recipe from the Fannie Farmer Baking Book: we found that recipe too sweet, so omitted the sugar but kept in the syrup.  We also go ahead and melt the butter rather than mixing it in softened.  We use fresh ground whole wheat flour, so don't need to the flour the counter to roll out the crackers.

1/4 cup butter, melted
1 egg, well beaten
4 tablespoons honey or agave syrup
1/2 teaspoon baking soda
2 teaspoons water
3/4 teaspoon salt
1-1/2 cups graham flour (or 6-1/2 ounces fresh ground whole wheat flour)
3/4 cup (3.5 ounces) white flour

Oven at 350F.

Combine the melted butter and honey or agave, and beat well with a whisk; add the egg, and beat well.  Dissolve the baking soda in the water and then add to the mixture.  Add the salt and flours to the mixture, and blend thoroughly.  If the dough is too tacky to handle, add a little more flour.

Roll the dough to a thickness of about 1/8 inch (flour the counter if necessary).  Cut into squares or rectangles, about 2 inches wide.  Place them on an ungreased cookie sheet, and prick with a fork.  Bake for 8 minutes on one side, then turn over and bake for 7 minutes more.  Remove from the oven and cool on racks.